Karen Gottlieb 

Zucchini Salad with Feta, Mint & Lemon eit

Raw, ribboned yellow and green squash tossed with a lemon vinaigrette, pine nuts and feta cheese.

Salting the squash helps draw out excess moisture. Allow 20 minutes for that step --or skip it.

 

Salad

¼  cup pine nuts (or slivered almonds or sunflower seeds)

2 pounds mixed zucchini and yellow squash  (about 4)

1 cup cherry tomatoes-yellow or red ,cut in half  

1/4  cup fresh chopped or torn mint leaves

2-3 Tbsp. fresh chopped chives  

1-2 Tbsp chopped fresh flat-leaf (Italian) parsley

1-2  tsp. chopped fresh thyme -optional 

½  cup quality feta or fresh farmers cheese, crumbled

 

Olive Oil-Lemon Salad Dressing

1 Tbsp. finely grated lemon zest

1 tablespoon fresh lemon juice

1 large garlic clove, pressed or minced

3 Tbsp. olive oil

salt & pepper - 1/4 tsp. each - optional

 

Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.

In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.

 

Dressing: In a small bowl, whisk together the lemon zest and juice, garlic,. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until you're ready to serve.

 

Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later).    Add tomatoes, chives, thyme, mint and parsley

Right before serving, whisk the citronette last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.